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Greek Chicken Meatballs with Lemon Orzo

These juicy Greek chicken meatballs served over lemony orzo are a quick and delicious meal that brings a taste of the Mediterranean to your dinner table, all in under 45 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken
  • ⅓ cup almond flour (or finely chopped walnuts) Use walnut alternative if desired.
  • ¼ cup fresh parsley, chopped Fresh herbs are important for flavor.
  • 2 teaspoons fresh dill, chopped
  • 3 cloves garlic, minced
  • ¼ cup feta cheese, crumbled
  • ½ tablespoon onion powder (or finely chopped scallion) Scallion is a good substitute.
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 whole lemon zest
  • 1 tablespoon olive oil, for cooking
For the Lemon Orzo
  • 1 cup dry orzo pasta
  • 2 cups chicken broth
  • 1 whole lemon juice
  • 1 tablespoon olive oil
  • to taste extra feta and parsley, for topping
Optional Add-Ins
  • chopped sun-dried tomatoes Can add more flavor.
  • spinach Adds nutrition.
  • red pepper flakes For a spicy kick.
  • fresh mint For a refreshing twist.

Method
 

Preparation
  1. In a large mixing bowl, combine ground chicken, almond flour, parsley, dill, and minced garlic.
  2. Add feta, onion powder, oregano, cumin, salt, pepper, and lemon zest. Mix gently to combine.
  3. Let the mixture rest in the fridge for 30 minutes to deepen flavors, if time permits.
Shaping
  1. Wet your hands slightly to prevent sticking, then scoop out portions the size of a golf ball.
  2. Roll into balls and set aside.
Searing
  1. Heat olive oil in a skillet over medium heat. Add meatballs and sear for 3-4 minutes until golden.
  2. Flip meatballs and cook, covered, for an additional 5 minutes until cooked through.
Cooking the Orzo
  1. In a separate pot, bring chicken broth to a boil. Stir in the orzo and simmer uncovered for 8-10 minutes.
  2. Once cooked, remove excess liquid if necessary and stir in lemon juice and olive oil.
Serving
  1. Plate lemon orzo and top with meatballs. Garnish with feta and parsley.
  2. Serve immediately while hot.

Notes

Leftovers taste better the next day. Store in an airtight container in the fridge for up to three days. Freeze uncooked meatballs on a tray and transfer to a bag once solid for up to three months.